Menu

Thanks for stopping by! I’m not usually one for recipes, but I’m joining up with

If you decide to come back you’ll hear a lot more about my life from a faith perspective! If this is your cup o tea, I’d love for you to join me!

————————————————————–

And now for the recipe!

This soup is creamy and delicious – and super healthy! No cream needed!

Here is the recipe:

Ingredients

2 tablespoons butter

1 small onion, chopped

1 stalk celery, chopped

1 medium carrot, chopped

1 medium potatoes, cubed

1 medium butternut squash – peeled, seeded, and cubed

1 (32 fluid ounce) container chicken stock

1/2 tsp nutmeg and 1/2 tsp cinnamon

salt and freshly ground black pepper to taste

Directions

Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Add nutmeg and cinnamon. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.

Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

I enjoyed this soup with some multigrain bread and cheese! The soup is nice and think and perfect for dipping.

OOO SO AMAZING SOUP!!! Thanks for the recipe! Ive been dying to make this but you can buy squash in Australia right now:( I could use pumpkin but the flavor is just not the same…so feel free to mail me a squash haha:P

Hi Heather,
I make this soup as well. However because I am allergic to potatoes I don’t add those. I do add one apple – sometimes leaving that after blending. I saute the apple pieces until soft. I add some spice too – cayenne or chili or hot pepper flakes. But I LOVE squash.
Blessings,
Jan